|
|
| |
Junior Merino and The Liquid Team wish to say, "Happy Holidays!" to everyone and to humbly thank everyone for their support in 2009! We had a great year full of events, projects and news, and we look forward to sharing with you an amazing 2010.
|
|
|
| |
 |
|
Nouaison Martini
1 1/2 oz G'Vine Nouaison Gin
1/4 oz Combier Liqueur d'Orange
1/4 oz Domaine de Canton
1 oz Martini & Rossi Bianco
Garnish with 1 olive & sprig of dill
Pour all ingredients into a glass shaker, add ice, and stir until cold. Strain into a martini (cocktail) glass and garnish with the olive.
VIEW VIDEO
|
|
| |
 |
|
Guadalajara Silver
Celebrate the debut of the Orendain family's tequila- Don Roberto, with this, their signature cocktail, designed by Junior Merino-The Liquid Chef. This tequila was once reserved for family and close family friends, but is now available here in the USA for everyone to savor.
1 1/2 oz Don Roberto Plata Tequila
1/4 oz Dainzu-The Liquid Chef Agave Nectar
3/4 oz fresh lime juice
1/2 oz fresh pink grapefruit juice
3/4 oz Domaine de Canton Ginger Liqueur
1/4 granny smith apple (or ½ oz fresh pressed granny smith apple juice)
Muddled the granny smith apple and agave nectar in a mixing glass then add the rest of the ingredients. Add ice, shake and double strain into a rocks glass rimmed with demerara sugar and cinnamon. Garnish with a fan of granny smith apples.
alcademics.com
drinkhacker.com
guestofaguest.com
|
|
| |
|
| |
|
|
A Beautiful Day- Solstice, Celebrity Cruises by Lani Chun
It was truly a beautiful day when Junior Merino stepped onto the gangway of Celebrity Cruises, Solstice in the mesmerizing city of Rhodes, Greece. To see such a magnificent, modern vessel in a port as quaint and picturesque as Rhodes was a sight to see. After Rhodes, Solstice docked near Santorini, Greece. Majestic cliffs kissed the clouds on this paradise in the Mediterranean. A quick lunch in Naples, and dinner in Rome... any travelers dream!
Solstice was actually the first of five ships commissioned for the Solstice fleet, but was the second of the fleet in which Junior Merino-The Liquid Chef implemented the Molecular Bar in Galleria Tastings on-board this breathtaking ship. Merino trained three passionate bartenders to oversee this program consisting of fresh ingredients and modern marvels: Kelby Sehnetler, South Africa, Mariana Godhino, Brazil, and Daniel of Australia.
|
|
| |
|
|
Featured Cocktail of Solstice:
Lucky Cat
Only available on the Solstice fleet of Celebrity Cruises at The Molecular Bar, Galleria Tastings by Junior Merino. This modern marvel is created with a vodka, Domaine de Canton, dragon fruit and raspberries, and grilled pineapple, and then topped with liquid nitrogen for a misty effect that makes all spectators wish for nine lives to experience this creation in each of them.
|
|
| |
|
|
Spirits of Mexico by Lani Chun
San Diego, CA is the setting of this year's Spirits of Mexico competition, in which Junior Merino participated for the second year in a row. During this two day extravaganza, Merino judged over 120 spirits from all over Mexico to determine which spirit was best of show.
Spirits of Mexico 2009 Photos
|
|
| |
 |
|
Featured Product
Dainzu & Junior Merino Product Line: Salts
by Lani Chun
After much anticipation, Junior Merino in conjunction with Dainzu is proud to welcome its newest member to its Team: Our line of specialty salts. These are artesianal salts that are perfect for margaritas, but were designed to pair with any spirit or cocktail... Let your imagination run wild! You be the artist and we will supply you with paint! Dainzu & Junior Merino's salts are great for rimmers, entrees, fruit, desserts. Add a bit of pizzazz to any concoction.
You can sample these salts at various locations around the country such as: La Cava de Tequila, Epcot Center, Celebrity Cruises, Tequilas Restaurant in Philadelphia, Rayuela & Macondo in NYC, just to name a few.
Combinations include:
Hibiscus & Rose
Dehydrated Cactus & Lemongrass
Pasilla Pepper & Cinnamon
Hawaiian Lava Salt & Saffron
|
|
| |
Press Release
Southern Wine and Spirits Debuts
Successful Beverage Management Program
Phoenix, Arizona, December 3, 2009-In response to the slumping economy, Southern Wine and Spirits of Arizona has launched an educational program designed to help restaurateurs and bar owners become more profitable, a full-day seminar called Successful Beverage Management-Profitable Strategies for the On-Premise Operator. The course was developed and presented by industry notables Jack Robertiello, beverage writer and former editor of Cheers magazine; Robert Plotkin, author and beverage consultant; Mac Gregory, director of food & beverage at The Phoenician Resort, Scottsdale; and Dr. Gail Bellamy, executive food editor of Restaurant Hospitality magazine.
"These guys are the pros from Dover," says Tom Boyle, vice president of sales for Southern Wine and Spirits of Arizona. "The downturn in the economy necessitates that beverage operators focus on improving their profitability, which is exactly what this invaluable program is designed to help them accomplish."
Registration for the daylong program is $295, but Southern Wine & Spirits is offering all attendees a scholarship of $200, dropping the cost to $95 for operators.
During the morning session, attendees learn how to significantly reduce costs by preventing internal theft, tracking bartender sales productivity, analyzing pour costs and effectively managing payroll. The afternoon session advanced strategies for increasing beverage sales by enhancing drink quality and appeal, improving guest service, taking advantage of beverage trends, increasing the effectiveness of in-house marketing and building repeat business.
Boyle was extremely pleased with the response to the first of these programs, held earlier this year. "Continuing education is a crucial aspect of success that's especially important in the food and beverage industry. How else can working on-premise professionals augment their knowledge of the business than through a program such as this?"
The program concludes with a practical demonstration behind the bar by master mixologist Jason Gerard, Southern Wine and Spirits of Arizona’s cocktail specialist. During the program, Plotkin and Robertiello emphasized that using premium spirit brands greatly improves drink quality, guest satisfaction and profit margin. Putting the matter to the test, Gerard prepared for attendees 3 sample Margaritas, each made with a different tequila. Not surprisingly, those made with super-premium scored the highest marks, which drove home the point.
After presenting the course again in Phoenix on January 12, 2010, the foursome will take the daylong Successful Beverage Management program on the road with 16 seminar dates scheduled through 2011. The next three dates include Tampa on March 16th, San Jose on May 4th and Denver on June 29th. The program will also be offered at the Nightclub & Bar Show in Las Vegas on March 8th.
Attendees' evaluations revealed the degree to which they felt the program had improved their chances of financially surviving the recession. "I've been in the bar business for over 40 years and I'm surprised that I learned as many new things as I did," said Kevin McNeal of Corbins Bar in Phoenix. "You can't put a dollar figure on the value on this type of information."
Registration information and tour schedule can be obtained at BarProfits.com or by calling BarMedia at 800.421.7179.
2010
Phoenix, AZ – Tuesday, January 12
Tampa, FL – Tuesday, March 23
San Jose, CA – Tuesday, May 4
Denver, CO – Tuesday, June 29
San Diego, CA – Tuesday, August 17
Chicago, IL – Tuesday, October 5
Phoenix, AZ – Tuesday, November 9
Westchester, NY – Tuesday, November 16
2011
Jacksonville, FL – Tuesday, January 25
Tampa, FL – Tuesday, March 22
Manchester, NH– Tuesday April 19
Cleveland, OH – Tuesday, May 10
Denver, CO – Tuesday, June 21
San Diego, CA – Tuesday, August 16
Chicago, IL – Tuesday, September 27
Phoenix, AZ – Tuesday, October 18
Dallas, TX – Tuesday, November 8
*subject to scheduling changes
FOR MORE INFORMATION:
Robert Plotkin
BarMedia
(520) 747.8131
robert@barmedia.com
|
|
| |
Inside F&B
We’re talking to you.
Inside F&B takes an in-depth look at the news, trends, events, tools, techniques, and best business practices that make our industry strong. Written by industry insiders and experienced food/beverage/travel/business journalists who really know our business, Inside F&B covers the news from around the globe and is dedicated to keeping you on top of your game.
We care.
An integral part of Inside F&B is industry education and charitable giving. Inside F&B is dedicated to supporting the efforts of groups like CCAP, Share Our Strength, City Harvest, Meals on Wheels, and the USBG through editorial coverage, plus pro-bono advertising. In addition to in-kind donations and fundraising support for charitable efforts, a portion of all ad sales is set aside in an educational fund to provide individual grants to those in the f&b/hospitality industry interested in furthering their careers.
For more information, to subscribe or share your thoughts, please email us at: info@insidefandb.com
Francine Cohen
francinecohen@mindspring.com
(917) 607-2404
|
|
| |
|
| |
|
|
Star Chefs International Chefs Congress @ The Park Avenue Armory by Lani Chun
October 20-22, 2009
"StarChefs.com announces that the 2009 International Chefs Congress (ICC) will take place between September 20th - 22nd at the Park Avenue Armory in New York City! Don't miss the most exciting professional culinary event in the US. ICC is a three-day culinary symposium where more than 60 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers...
...The overarching theme of this year's Congress is What is American Cuisine? Our purpose is to explore how chefs and industry-leaders from around the country-and across the globe-define American cuisine. The regional nuances of well-defined and established cuisines, such as Italian, French, Spanish, or Chinese, are recognized by chefs, and subjects of study and exploration. But the definition of American cuisine—outside of hotdogs and hamburgers—and the regional differences within the United States is not commonly understood, inside nor outside of the US. The subject seems more prescient than ever given the increasing presence of a growing number of American chefs who are keyed into the international culinary circuit and actively participating in the international culinary dialogue.
This year's programming at ICC will be as diverse and multi-national as ever, but the American presenters will share a common goal: to present their particular version of American cuisine. In doing so, our hope is to move closer to a common understanding of our country's dynamic culinary character." – StarChefs.com
|
|
| |
|
|
For the third consecutive year, Junior Merino was asked to serve as Mixology Coordinator for this three day extravaganza. One of the greatest highlights of the International Chefs Congress was Merino's The Liquid Chef Spirits Bar in which crowds gathered every day to sample signature cocktails that were presented with the ICC sponsoring brands. Not just only were the spirit sponsors highlighted at The Bar, but also related products such as a smokers, whippers, immersion blenders, as well as The Liquid Chef line of salts, mixers, syrups, and foams. The Liquid Team mixed and poured three amazing cocktails on each of the three days utilizing different techniques. One of the most popular cocktails of was made with Hudson Valley Whiskey and topped with a smoked air, another was made with vodka, Combier Liqueur D'Orange, and The Liquid Chef Hibiscus Syrup.
The first day of ICC was the day of Junior Merino's seminar in which he presented a hands on demo in which participants were taken around Central and South America and were taught how to make four latin inspired cocktails with hispanic ingredients.
Day two presented the crowds with the Congress Cocktail in which each of the participating mixologists' talents were highlighted by a universal theme- Classic American Cocktails. Merino, of course, put his spin on two classic American cocktails- a batida and a Moscow Mule. With the batida, Merino blended bananas, Castries Peanut Rum Crème, and Leblon Cachaca to a creamy confection and topped this with a decadent foam from his own line of cocktail foams which are produce by Cuisine Solutions and that is flavored with coffee and coconut. Junior's take on the Moscow Mule consisted of infusing vodka with cardamom and all spice, Domaine de Canton Ginger Liqueur, and topped off with soda - both were creative and amazing!
For more information regarding The International Chefs Congress 2009, please visit:
http://www.starchefs.com/cook/icc-2009
|
|
| |
|
|
Sabores Authenicos De Mexico
Mexican Independence Day Celebration, September 15
by Lani Chun
Junior Merino and The Liquid Team mixed patriotism and creativity on the Mexican Independence day, by serving up three fantastic cocktails with ingredients that are indigenous to Mexico such as his spicy masterpiece created for Tequila's Restaurant in Philly with corn, habanero, and hoja santa, Merino's original cocktail that can be found at Rayuela Restaurant in NYC with pulque and orchata. and La Condesa in Austin's signature cocktail with damiana liqueur rounded out the evening.
|
|
| |
|
| |
 |
|
Junior Merino the liquid chef
In 2006, Junior Merino created the Liquid Chef as a means of harnessing his talents and knowledge as a mixologist and offer them to the public. The Liquid Chef, Inc. was founded to educate and to show case the artistry and mixability of ingredients and liquors from all over the world. In 2008, Junior Merino added the Liquid Team—a group of highly trained mixologists inspired by his passion.
Always eager to share his extensive knowledge of spirits and ingredients, Junior has been featured in Gourmet, Marie Claire, Time Out, Latina, the New York Times, Women's Wear Daily, and New York Magazine, among many others, and has appeared on BBC Radio, Martha Stewart Radio and Televisa. He's currently working on a new show called "The Liquid Chef."
READ MORE |
|
| |
|
